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More From Dan Murphy's
Cabernet Sauvignon Recipes
Butterfly chicken with a dry rub of Middle Eastern spices
Match with Cabernet Sauvignon
Serves
Four
Ingredients
- 3 tbsp sumac
- 2 tbsp thyme
- 1 tbsp roasted sesame seeds
- 2 tbsp marjoram
- 2 tbsp oregano
- 1 tsp sea salt
- Garlic olive oil
- 1 whole free-range chicken
Method
- Preheat oven to 200ºC. Wash chicken and pat dry with paper towel. Using kitchen scissors, cut along both sides of the backbone and remove the bone.
- Turn chicken over and place skin-side up on a clean, flat surface. Using hands press down firmly to flatten.
- Place a pan over medium heat and dry roast the spices to release their flavours. Once cool, rub the spice mix all over the chicken, then place the chicken in a roasting pan and brush with a little of the garlic oil.
- Roast at 200ºC for around 45 minutes, or until cooked through.
- Serve whole at the table, this is a great dish to share – use your fingers! Possible side dishes may include: spiced couscous, charred nectarine, feta and spinach salad or herbed penne.
Wine match
Evans & Tate
Margaret River, Western Australia
Metricup Road Cabernet Sauvignon 2008 750mL
This is the type of scoop we love! A single vineyard parcel identified as being too good to lose, so Evans & Tate have separated this wine into its own outstanding bottling. Individualistic, majestic and plump, exhibiting true Margaret River bayleaf, fresh black fruits and cedar.
Taylors
Clare Valley, South Australia
Jaraman Cabernet Sauvignon750mL
This is the type of scoop we love! A single vineyard parcel identified as being too good to lose, so Evans & Tate have separated this wine into its own outstanding bottling. Individualistic, majestic and plump, exhibiting true Margaret River bayleaf, fresh black fruits and cedar.
